Nutty farro, tangy feta, and fresh herbs come together with roasted veggies in this rustic autumn salad. It’s hearty, flavorful, and perfect for cozy dinners or meal prep.

Why You’ll Love This Recipe

• Farro adds a chewy, nutty base that’s super satisfying
• Fresh herbs brighten every bite
• Delicious warm or chilled

Equipment You’ll Need

• Saucepan (for cooking farro)
• Sheet pan (for roasting veggies)
• Cutting board + knife
• Salad bowl

Ingredients

• 1 cup farro, rinsed
• 2 1/2 cups vegetable broth (or water)
• 1 cup butternut squash, cubed
• 1 red bell pepper, chopped
• 1 tbsp olive oil
• Salt & pepper, to taste
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill (optional)
• 2 tbsp lemon vinaigrette

Instructions

1. Cook farro in vegetable broth according to package directions. Drain any excess liquid and set aside.
2. Preheat oven to 400°F. Toss squash and bell pepper with olive oil, salt, and pepper. Spread on a sheet pan and roast 20–25 minutes until tender.
3. In a salad bowl, combine cooked farro, roasted veggies, feta, parsley, and dill.
4. Drizzle with lemon vinaigrette and toss gently.

Serving Suggestions

• Serve warm as a main dish or chilled as a side
• Pairs beautifully with grilled chicken or salmon

Make-Ahead and Storage Tips

• Farro and roasted veggies can be made up to 3 days ahead
• Store dressing separately and combine when serving

Yield: 4 servings

Autumn Farro Salad with Feta & Herbs

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup farro, rinsed

• 2 1/2 cups vegetable broth (or water)

• 1 cup butternut squash, cubed

• 1 red bell pepper, chopped

• 1 tbsp olive oil

• Salt & pepper, to taste

• 1/4 cup crumbled feta cheese

• 2 tbsp chopped fresh parsley

• 1 tbsp chopped fresh dill (optional)

• 2 tbsp lemon vinaigrette

Directions

• Cook farro in vegetable broth according to package directions. Drain any excess liquid and set aside.
• Preheat oven to 400°F. Toss squash and bell pepper with olive oil, salt, and pepper. Spread on a sheet pan and roast 20–25 minutes until tender.
• In a salad bowl, combine cooked farro, roasted veggies, feta, parsley, and dill.
• Drizzle with lemon vinaigrette and toss gently.

Like this recipe?

Follow @dinnerendeavor on Pinterest